Cracked Wheat

Preparation info

  • Difficulty


  • Serves


    as a Side Dish

Appears in

This is good as part of a vegetarian meal, or instead of rice or potatoes with something like a simple grilled (broiled) chicken breast. You might like to serve it with a splash of chilli oil.


  • 4 tablespoons olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, chopped
  • 200 g (7 oz) tinned tomatoes, chopped
  • 265 g ( cups) burghul (bulgar) wheat
  • 1 teaspoon paprika
  • 300 g ( cups) plain greek yoghurt, to serve


Heat the oil in a heavy-based saucepan. Sauté the onion until soft and lightly golden, then add the garlic. Cook until you can smell it before adding the tomatoes. Cook for a few minutes until it is bubbling nicely. Add the wheat, season with salt and pepper and mix through. Add the paprika and 750 ml (3 cups) of hot water and, when it starts to boil, put the lid half on, reduce the heat to low and cook for 10 minutes. Take the saucepan off the heat, cover with a clean cloth, put the lid back on and leave it for 10 minutes longer to steam off the heat. Take care not to overcook it or it will become mushy at the bottom and stick together. Fluff up the wheat with a fork and serve warm or at room temperature with a generous dollop of yoghurt.